This is a very special recipe that my husband Ben has been working on perfecting since he was in college! It has a nice spicy kick to it, and is totally delicious. Ben made this for dinner when we first started dating, and he won me over! If all dishes tasted like this, I might be able to be vegetarian? We love to serve it over Jasmine rice and baby spinach, and top that with diced avocados and grated Parmesan cheese. Beautiful colors and so tasty!
Ben’s Black Bean Stew
Servings 8 servings
Ingredients
For the vegetables:
- 1 tablespoon olive oil
- 2 large onions preferably red onions
- 1 whole garlic individual cloves peeled
- 5 green onions
- 1 teaspoon sea salt
- 1 teaspoon freshly ground black pepper
- 7 ounces chipotle peppers in adobo sauce
- 14.5 ounces canned diced fire-roasted tomatoes drained
- 75 ounces canned black beans drained
- 30 ounces canned whole kernel corn drained
For the seasoning:
- 2 teaspoons sea salt
- 1 teaspoon freshly ground black pepper
- 3 teaspoons ground cumin
- 1/2 teaspoon cayenne pepper
To serve:
- steamed Jasmine rice
- ripe avocado diced
- 1-year aged sharp cheddar cheese freshly grated
Instructions
- Start the Jasmine Rice.
- Drizzle olive oil in a large cast iron pot and heat with low heat.
- Chop the onions and garlic in a food processor fitted with the grater blade.
- Change the attachment of the food processor to the slicing blade and slice the green onions.
- Add the chopped vegetables to the heated pot. Add the salt and ground black pepper and stir.
- Remove the seeds from the chipotle peppers (to taste) and dice them up. Add the chipotle peppers and adobo sauce to the vegetables and stir. Let the vegetables soften, about 5 minutes.
- Add the tomatoes, black beans, and corn.
Add the seasoning
- Add the salt, black pepper, cumin and cayenne and stir.
- Cover the pot with a lid and simmer on low until the beans soften, about 30 minutes.
To serve
- Serve the bean stew over a bed of Jasmine rice and top with diced avocados and grated cheese.